Woodpigeon, wild cherries and gingerbread

1. Place the cherries in a thick-bottomed pan with the wine and sugar. Cook slowly over a low heat until they form a soft and sticky compote.
2. Gently break up the gingerbread with your fingers to make soft crumbs. Alternatively, put it in a food processor, or place it in a sealable plastic freezer bag and bash it with a rolling pin.
3. Season the woodpigeon breasts with the salt and pepper and sear in a hot pan for one minute each side.
4. Place the seared pigeon breasts into a hot oven (200°C) for two minutes.
5. Remove from the oven and allow to rest for a further two minutes, then slice.
6. Place a dollop of wild cherry compote on each plate, arrange the sliced pigeon next to it, then top with gingerbread crumb.

This recipe is from the Countryside Alliance’s Game-to-Eat campaign, which is dedicated to promoting wild British game meat. It also champions the produce of the UK’s shoots, gamedealers, butchers and farm shops.